Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute ...
Jan 18, 2016
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Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in ...
Jan 18, 2016
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Today vegetarians aren't the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight with plant-based meal options with ...
Sep 18, 2015
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Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), ...
Jun 19, 2015
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Although there's no scientific definition of picky eating, parents say they know it when they see it. Now a University of Illinois study shows that picky eaters do exhibit definable preferences and mealtime behaviors.
Feb 3, 2015
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Rice is one of the few cereal grains consumed by people with celiac disease, as it does not contain gluten. However, it can have high concentrations of a toxic substance - arsenic - as revealed by the analyses of flour, cakes, ...
Oct 16, 2014
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In a new observational study published in the Journal of Food Science, researchers looked at the association of grape consumption, in the non-alcoholic forms most commonly consumed – fresh grapes, raisins and 100% grape ...
Aug 2, 2013
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(Medical Xpress)—Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, ...
Jun 26, 2013
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Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the ...
Feb 14, 2013
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Popular consumer cookbooks generally define the "doneness" of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be ...
Feb 14, 2013
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